Dinner

Fresh Herb, Potato and Leek Soup is for Dinner.

Fresh Herb, Potato and Leek Soup takes several minutes to prepare.

Fresh Herb, Potato and Leek Soup takes several minutes to cook.

Fresh Herb, Potato and Leek Soup makes 12 servings.

The ingredients for Fresh Herb, Potato and Leek Soup are:

3 pounds russet potatoes, peeled, cut into 1-inch pieces
8 cups canned chicken broth
3 large leeks (white and pale green parts only), chopped
1/2 cup whipping cream
1/4 cup minced fresh chives or green onion tops
2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
Hot pepper sauce (such as Tabasco)
Chopped fresh chives or green onion tops

Here is how you make Fresh Herb, Potato and Leek Soup:

Bring all of the ingredients except the pepper sauce and chives to a boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)Ladle soup into bowls. Garnish with chopped chives and serve.Serving Size:?Makes 12 1-cup servings

The nutritional information for Fresh Herb, Potato and Leek Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 103.1

• Total Fat: 3.2 g
• Cholesterol: 14.4 mg
• Sodium: 724.1 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.0 g
• Protein: 2.6 g